Yield: 8 cups
|1 small||Onion; finely chopped|
|2 cloves||To 4 cloves garlic; minced|
|1 tablespoon||Vegetable oil|
|6 cups||Chicken broth|
|2 eaches||(10-3/4 oz) cans chopped tomatoes and green chiles (Ro-Tel)|
|3 tablespoons||Fresh coriander; chopped|
|1 teaspoon||Ground cumin|
|\N \N||Freshly ground black pepper|
|2 eaches||Lime's juice|
|1 cup||Cooked chicken; shredded|
|1 cup||Monterey Jack cheese; shredded|
|\N \N||Lightly salted tortilla chips; broken|
|\N \N||Sprigs cilantro|
In a small skillet wilt the onion and garlic in the oil over low heat, or omit the oil and wilt them in a microwave. Place the onion mixture in a large stock pot and add all of the ingredients except the cheese, tortillas, and cilantro sprigs. Stir the mixture well, then cover and simmer the soup over low heat for about 1 hour. If it cooks down too much, add water to bring it back to 8 cups.
When ready to serve, warm the bowls and bring the soup up to a boil, but don't boil. Put a heaping teaspoonful of the cheese and a handful of the tortilla chips in each bowl. Fill the bowls with very hot soup and top each with several sprigs of cilantro. Serve immediately.
Author's Note: I have been served tortilla soup with a whole chipotle swimming on the surface, but I don't recommend it for the novice.
_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing Co.
ISBN 0-02-502251-2 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-10-95